Copyright 2005 by Rachael Ray
30-Minute Get Real Meals
1 large head or 2 small heads broccoli
3 garlic cloves, chopped
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus some for drizzling
4 boneless pork loin or rib chops, 1 ½ inches thick
2 tablespoons butter
1 Spanish onion, thinly sliced
2 tablespoons fresh thyme leaves, stripped from 4 or 5 sprigs, chopped
1 Granny Smith apple, cored and thinly sliced
2 pinches ground nutmeg or fresh grated nutmeg (about ¼ teaspoon)
1 teaspoon ground cinnamon
1 cup chicken stock or broth
A handful fresh flat-leaf parsley, chopped
Juice of 1 lemon
Preheat the oven to 400 degrees.
Trim the very end off the broccoli stems. With a peeler or a paring knife, remove the thick fibrous outer layer of the Broccoli stems all the way up to within an inch of where the broccoli shoots off into its florets. Cut the broccoli lengthwise into large spears. On a baking sheet, toss the broccoli spears with the garlic, salt, pepper, and a generous drizzle of EVOO. Place the broccoli in the oven and roast for 15 minutes. The florets become brown and crispy and a little nutty tasting.
While the broccoli is roasting, preheat a large skillet over high heat with 2 tablespoons of EVOO. Liberally season the pork chops with salt and pepper and sear on both sides for 2 minutes, or until they are golden brown. Remove the chops from the skillet and reserve. Add the butter to the pork skillet, add the onion, thyme, sliced apple, nutmeg, and cinnamon. Cook, stirring frequently, for 3 to 5 minutes, or until the onion and apples are tender. Add the chicken stock and bring up to a simmer. Add the pork chops back to the pan and cook for 5 to 7 minutes longer, or until the chops are cooked through. Add the parsley and lemon juice to the chops and stir to distribute.
Serve the chops topped with the spiced-apple pan sauce alongside the roasted broccoli spears.
30-Minute Get Real Meals
1 large head or 2 small heads broccoli
3 garlic cloves, chopped
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus some for drizzling
4 boneless pork loin or rib chops, 1 ½ inches thick
2 tablespoons butter
1 Spanish onion, thinly sliced
2 tablespoons fresh thyme leaves, stripped from 4 or 5 sprigs, chopped
1 Granny Smith apple, cored and thinly sliced
2 pinches ground nutmeg or fresh grated nutmeg (about ¼ teaspoon)
1 teaspoon ground cinnamon
1 cup chicken stock or broth
A handful fresh flat-leaf parsley, chopped
Juice of 1 lemon
Preheat the oven to 400 degrees.
Trim the very end off the broccoli stems. With a peeler or a paring knife, remove the thick fibrous outer layer of the Broccoli stems all the way up to within an inch of where the broccoli shoots off into its florets. Cut the broccoli lengthwise into large spears. On a baking sheet, toss the broccoli spears with the garlic, salt, pepper, and a generous drizzle of EVOO. Place the broccoli in the oven and roast for 15 minutes. The florets become brown and crispy and a little nutty tasting.
While the broccoli is roasting, preheat a large skillet over high heat with 2 tablespoons of EVOO. Liberally season the pork chops with salt and pepper and sear on both sides for 2 minutes, or until they are golden brown. Remove the chops from the skillet and reserve. Add the butter to the pork skillet, add the onion, thyme, sliced apple, nutmeg, and cinnamon. Cook, stirring frequently, for 3 to 5 minutes, or until the onion and apples are tender. Add the chicken stock and bring up to a simmer. Add the pork chops back to the pan and cook for 5 to 7 minutes longer, or until the chops are cooked through. Add the parsley and lemon juice to the chops and stir to distribute.
Serve the chops topped with the spiced-apple pan sauce alongside the roasted broccoli spears.
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